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Biluochun tea noodles and preparing method thereof

A noodle and tea technology, applied in the field of Biluochun tea noodles and its production, can solve problems such as unacceptable by consumers, affect the taste of eaters, and difficult to enter the market, and achieve the effects of improving body immunity, enhancing small intestine function, and extending shelf life

Inactive Publication Date: 2013-08-14
何莉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when making tea noodles, if the bitter taste in the tea leaves is not removed, the tea noodles made directly from tea leaves and noodles will also have a bitter taste. This kind of astringent tea noodles will affect the taste of the eater. It will be difficult for consumers to accept and even harder to break into the market

Method used

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  • Biluochun tea noodles and preparing method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0019] Formula: 70 parts by weight of wheat flour, 5 parts by weight of Biluochun tea leaves, 3 parts by weight of medlar, 10 parts by weight of corn flour, 5 parts by weight of red dates, 1.5 parts by weight of table salt, 2 parts by weight of peanut oil, and 12 parts by weight of drinking water; wherein, red dates and The water content of wolfberry fruit should not exceed 5%.

[0020] Preparation method: soak the tea leaves in drinking water at 75°C-85°C for 25 minutes, filter to obtain the filtrate, dissolve salt in the filtrate to obtain Biluochun tea liquid; grind wolfberry fruit into 100-mesh powder, and red dates into 100-mesh powder. Mesh flour, then mix wheat flour, corn flour, jujube powder, medlar powder and peanut oil, add Biluochun tea liquid, knead the dough with a dough mixer for 10 minutes, and leave the dough for 10 minutes before sending it to the noodle making machine for processing Noodles were blown in hot air at 40°C for 1.5 hours to obtain dry noodles. ...

Embodiment 2

[0027] Formula: 73 parts by weight of wheat flour, 4 parts by weight of Biluochun tea leaves, 2 parts by weight of medlar, 15 parts by weight of corn flour, 10 parts by weight of red dates, 1 part by weight of table salt, 1 part by weight of peanut oil, and 14 parts by weight of drinking water; wherein, red dates and The water content of wolfberry fruit should not exceed 5%.

[0028] Preparation method: soak the tea leaves in drinking water at 75°C-85°C for 20 minutes, filter to obtain the filtrate, dissolve salt in the filtrate to obtain Biluochun tea liquid; grind wolfberry fruit into 200-mesh powder, and red dates into 200-mesh powder. Mesh flour, then mix wheat flour, corn flour, red date powder, medlar powder and peanut oil, add Biluochun tea liquid, knead the dough with a dough mixer for 20 minutes, and leave the dough for 30 minutes before sending it to the noodle making machine for processing Noodles were blown in hot air at 40°C for 1 hour to obtain dry noodles.

[0...

Embodiment 3

[0031] Formula: 77 parts by weight of wheat flour, 6 parts by weight of Biluochun tea leaves, 5 parts by weight of medlar, 20 parts by weight of corn flour, 15 parts by weight of red dates, 2 parts by weight of table salt, 2 parts by weight of peanut oil, and 18 parts by weight of drinking water; wherein, red dates and The water content of wolfberry fruit should not exceed 5%.

[0032] Preparation method: soak the tea leaves in drinking water at 75°C-85°C for 25 minutes, filter to obtain the filtrate, dissolve salt in the filtrate to obtain Biluochun tea liquid; grind wolfberry fruit into 100-mesh powder, and red dates into 100-mesh powder. Mesh flour, then mix wheat flour, corn flour, jujube powder, medlar powder and peanut oil, add Biluochun tea liquid, knead the dough with a dough mixer for 10 minutes, and leave the dough for 10 minutes before sending it to the noodle making machine for processing Noodles were blown in hot air at 40°C for 1.5 hours to obtain dry noodles.

...

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Abstract

The invention discloses Biluochun tea noodles and a preparing method of the Biluochun tea noodles; and the Biluochun tea noodles are prepared from the following components in parts by weight: 70-77 parts of wheat flour, 4-10 parts of Biluochun tea, 2-5 parts of fruits of Chinese wolfberry, 10-20 parts of corn flour, 5-15 parts of red dates, 1-2 parts of table salt, 1-2 parts of peanut oil and 12-18 parts of drinking water, wherein the water content of the red dates and the fruits of Chinese wolfberry does not exceed 5%. The Biluochun tea noodles prepared by using the method have smooth surfaces, are fresh and cool in mouth feel, free from bitter taste, good in toughness and rich in nutrition, have a long quality guarantee period under the condition that a preservative is not added into the noodles, and can meet the requirement of daily energy intake of people; and furthermore, the preparing method of the noodles is simple, controllable in conditions and easy in realization of industrialization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to Biluochun tea noodles and a preparation method thereof. Background technique [0002] Noodles are one of people's staple foods. Most of the traditional noodle processing methods use wheat as raw material. After milling, adding an appropriate amount of water and additives to extrude, and air drying, the finished product is obtained. The additives are generally added with alkaline substances , to increase the flexibility of noodles. [0003] Chinese invention patent CN10416698B discloses a kind of Yunnan Pu'er tea noodles, and this noodle is to take wheat flour as raw material, and additive is Pu'er tea. Wheat flour and Pu'er tea are combined according to the dry weight of 10:1~1.5. The production process is: first add Pu'er tea to water and soak at a temperature of 80°C~90°C for 20~25 minutes, and then use the filtered tea soaking liquid to directly mix with f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 何莉王林芝
Owner 何莉
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